1 lb. smoked sausage, such as kielbasa or andouille, cut into bite-sized chunks
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 tbl. tomato paste
1 c. raw long-grain rice
1 (32-ounce) container chicken broth
1 (8-ounce) box Zatarain's New Orleans Style Jambalaya Mix
1 tsp. fresh ground black pepper
1 tsp. cayenne pepper
2 (8-ounce) cans tomato sauce
1 lb. medium shrimp, shelled and deveined
Water, optional
Instructions
In a large Dutch oven, heat oil over medium-high heat. Add sausage and bell peppers and saute 3 minutes.
Add the tomato paste, raw lon-grain rice and 1 cup chicken broth. Mix to combine and cook 1 minute. Add remaining broth and stir. Bring to a boil. Add jambalaya mix, black pepper, cayenne, tomato sauce and shrimp. Cover, reduce heat and simmer 25 minutes, stirring occasionally, or until rice is tender. If mixture becomes too dry while simmering, add a little water.
Serving
Suggestions
Great for potlucks. It's pretty zippy so serve with plenty of cold beer.
Originally Submitted
6/13/2008
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